Directions

Makes 4 well portioned servings.

Heat oil in skillet over med-high heat

Measure thyme, white pepper, sea salt onto small plate and mix well with fork until blended. Shake plate until spices evenly coat bottom of plate. Touch each side of pork loin chops onto top of spice mixture so there is a thin coat on each side - rub into the meat with fingers to evenly coat the meat before placing into the skillet.

Cook in skillet, turning when each side just begins to turn golden color. Remove meat from skillet when both sides have just turned this color - about 6 minutes - and place them on a plate to make the sauce.

Add pineapple tidbits, juice, onion, honey, and butter (if desired) to the skillet using a wooden utensil to blend with the meat juices until all ingredients are well mixed. Let the mixture bubble, stirring as needed until sauce begins to thicken - about 10 - 12 minutes.

Put the meat back into the sauce, settling the meat into the sauce & fruit as well as possible, spooning some on top. Let the meat and the sauce bubble and cook together while making final meal preparations, this should give the meat plenty of time to come to the proper temperature for pork. About 165 degrees.